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Tuna Steaks with Salsa

Total Time

Prep/Total Time: 25 min.

Makes

4 servings

Harriet Stichter of Milford, Indiana relates, "Fish is often served with salsa in restaurants. Why not try it at home? Mango and carrots make this salsa unique."

Ingredients

  • 1 cup shredded carrots
  • 3/4 cup chopped peeled mango
  • 2 tablespoons lime juice
  • 1 tablespoon minced chives
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 1/8 teaspoon ground coriander
  • 1/8 teaspoon ground cumin
  • 4 tuna steaks (6 ounces each)

Directions

  1. For salsa, in a bowl, combine the carrots, mango, lime juice, chives, 1/8 teaspoon salt, 1/8 teaspoon pepper, coriander and cumin; set aside. Sprinkle tuna steaks with remaining salt and pepper.
  2. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill tuna, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until medium-rare or until slightly pink in the center. Serve with salsa.

Nutrition Facts

6 ounce-weight: 81 calories, 1g fat (0 saturated fat), 19mg cholesterol, 174mg sodium, 9g carbohydrate (7g sugars, 2g fiber), 10g protein.

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